Apple Crumble

Apple Crumble is a classic fall dessert. This is a slightly different twist with almond flour, coconut oil, and ground oats. It is easier than apple pie, tastier than a simple crumble, and perfect with vanilla ice cream.

Serves 6-8

Apple filling
5 apples, peeled and chopped into 1-inch pieces
1 tablespoon apple cider vinegar
2 tablespoons water

1 teaspoon cinnamon
¼ teaspoon ground ginger
¼ teaspoon nutmeg
Pinch of sea salt

Crumble Topping
½ cup almond flour (or very finely ground almonds)
⅓ cup all-purpose flour
⅓ cup whole rolled oats
⅓ cup crushed walnuts
⅓ cup brown sugar
⅓ cup coconut oil (or 2 Tbsp butter, or half coconut oil and half butter)
½ teaspoon cinnamon
¼ teaspoon sea salt

Vanilla ice cream, to serve

1. Preheat the oven to 400°F and grease an 8x8-inch baking dish or a pie dish.

2. Make the filling: Combine the apples, vinegar, and water in a saucepan and simmer over low heat, covered, stirring occasionally for about 15 minutes. Check every few minutes to make sure the apples are not sticking or burning, add a little water as needed. Uncover and add the cinnamon, ginger, nutmeg, and salt and stir again, cooking for 1-2 more minutes uncovered until the apples are tender, and any juices are thick.

3. Make the topping: To a food processor, add the flours, oats, walnuts, sugar, coconut oil and/or butter, cinnamon, and salt and pulse until crumbly.

4. Assemble and Bake: Scoop the apple filling into the baking dish and sprinkle with the topping. Bake for 18 to 22 minutes or until lightly crisp on top. It should smell amazing.

Serve warm with a scoop of vanilla ice cream.

Adapted from Love and Lemons